Recipe Share: Potato Leek Soup
2 lbs Yukon Gold potatoes
1 medium yellow onion
4 cloves garlic
4 Tbsp (1/2 stick) unsalted butter
2 tsp salt, plus more as needed
1 tsp black pepper, plus more as needed
2 sprigs fresh thyme
1 dried bay leaf
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 Tbsp finely chopped chives
Peel 2 lbs Yukon Gold potatoes, then cut them into 1-inch pieces. Place the potatoes in a large bowl and cover with cold water.
Thinly slice the white and light green parts of 3 leeks. Dice 1 medium yellow onion. Mince 4 garlic cloves. Finely chop chives.
Melt 4 Tbsp unsalted butter in a large pot or Dutch oven over low heat. Add the leeks and onion and cook, stirring often, until softened and beginning to caramelize, about 25 minutes. Add the garlic and cook until fragrant and softened, about 5 minutes.
Drain the potatoes through a fine-mesh strainer or colander set over a bowl (to reserve the starchy potato water). Add the potatoes, 2 tsp salt, 1 tsp black pepper, 2 sprigs fresh thyme, 1 bay leaf, and 4 cups broth to the pot.
Increase the heat to medium-high and bring to a boil. Then reduce the heat and simmer until the potatoes are fork-tender, 18 to 20 minutes. Remove from the heat and let cool for 10 minutes.
Working in batches, blend the soup in a blender or food processor until smooth. Return the blended soup back to the pot. You can also use an immersion blender instead of blender if you have one.
Add 1 1/2 cups of the reserved starchy potato water and 1 cup heavy cream to the soup. Cook over medium heat until warmed through, about 10 minutes.